Butter Pecan Layer Cake and Frosting
Melt 3 tablespoons butter in a 9x13-inch baking pan. Stir in the pecans and spread in an even layer in the pan. Bake for 10 minutes. Remove from oven and cool.
Cream the softened butter in large bowl of an electric mixer. Gradually add the sugar, and beat until light and fluffy. Add the eggs, beating well after each addition.
Combine the flour, baking powder and salt. Add to creamed mixture alternately with milk, beginning and ending with the flour mixture. Stir in the vanilla and 1 cup of the toasted pecans. Reserve remaining pecans for frosting.
Pour batter into prepared cake pans, and bake for 30 minutes or until cake tests done with toothpick or cake tester. Cool layers in pans for 10 minutes. Remove from pans, and cool completely.
Recipe editor Patricia Mitchell
Butter Pecan Frosting
Spread frosting between layers and on top and sides of cake layers.
Kitchen tools you'll need: 9x13 Baking Dish, 2 9-inch Cake Pans, Electric Mixer, Mixing Bowls, SaucepanRecipes
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